#578 - Fresh Peach Pie

(by Shirley McNevich)

3/4 cups white sugar
3 TBSP flour
1/4 tsp. cinnamon
1/4 tsp. salt
5 cups sliced fresh peaches
2 TBSP butter
2 - 9" ready-made or homemade pie crusts (unbaked)
1 egg white (beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add white sugar, flour, cinnamon, salt--stir well. Add sliced peaches to the mixture and stir lightly. Pour peach mixture into the pie crust and dot with 2 TBSP butter. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 40-45 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.